In a small bowl, whisk together the Greek yogurt, mayo, red wine vinegar, banana pepper juice, Dijon mustard, Italian seasoning, garlic powder, salt, pepper and red pepper flakes (if using) until smooth and creamy. Season to taste with additional salt and pepper if needed.
½ cup plain Greek yogurt, 2 Tablespoons avocado oil mayonnaise, 2 Tablespoon red wine vinegar, 1 teaspoon banana pepper juice, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon crushed red pepper flakes
In a large bowl, add the chopped romaine, chopped cabbage, tomatoes, cucumbers, red onion and banana peppers.
3 cups chopped romaine lettuce, 3 cups chopped green cabbage, 1 cup cherry tomatoes, 1 cup chopped cucumber, ½ red onion, ½ cup banana peppers
Add in the chopped turkey, ham, salami and cheese.
4 oz deli turkey, 4 oz deli ham, 2 oz salami, 4 slices (½ cup) provolone cheese, chopped
Pour the dressing over the salad and toss really well until everything is evenly coated.
Serve immediately topped with crispy chickpeas or croutons if desired or chill for 10–15 minutes to let the flavors meld together.
